# Professional Baking and Patisserie (A.S. Degree)

Chaffey College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://chaffey.curriqunet.com/catalog/iq/19210/20265/18867/20092/19160

### Description

The Professional Baking and Patisserie A.S. Degree provides a hands-on experiential foundation in the baking and pastry arts, including laminated dough, occasional cakes, cake design, artisan breads, confectionary production desserts, advanced baking principles, menu planning, and café style savory foods. Coursework includes principles of food preparation, introduction to baking, advanced professional baking, artisan breads, cake decorating, pastry art and chocolates, sanitation, safety and equipment management, and coursework in General Education. These general education courses will enhance communication skills, improve critical thinking skills and help with a professional career in baking and patisserie. The Professional Baking and Patisserie degree is designed to prepare students for a career in the baking sector of culinary arts and/or to transfer to a CSU to complete a four-year degree.

### Program Learning Outcomes

Upon the successful completion of this program, students should be able to:

1.  Observe safe and sanitary practices in the professional kitchen. Focuses on safety & sanitation within a commercial baking kitchen, including the causes & prevention of cross contamination & food spoilage.
2.  Practice professional standards in regards to baking, including breads, cakes and patisseries. Focuses on standards such as scaling, temperatures, temperature danger zone (TDZ), use of equipment & bakers math.
3.  Demonstrate safe and professional standards involved in food preparation. Focuses on industry standard baking techniques such as proofing, par-baking, batch cooking, mixing, laminating, creaming, and tempering.

| Course | Title | Units |
| --- | --- | --- |
| **Major requirements for the Associate in Science Degree (AS):** | |  |
| **Required Core:** | | 34 |
| CUL 15 | Sanitation, Safety, and Equipment Management | 3 |
| CUL 17 | Principles of Food Preparation | 3 |
| CUL 22 | Bistro, Restaurant, and Catering Operations | 3 |
| CUL 440 | Introduction to Baking | 4 |
| CUL 441 | Advanced Professional Baking | 4 |
| CUL 443 | Artisan Breads | 4 |
| CUL 445 | Cake Decorating and Pastry Art | 3 |
| CUL 446 | World Baking | 3 |
| CUL 447 | Garde Manger: The Art & Craft of the Cold Kitchen | 4 |
| HOTFS 10 | Introduction to Hospitality Management | 3 |
| **Total** | | **34** |

### Other Information

Business, Technology, and Hospitality

Local Program (Major) Code: S244

Program Control Number: 39410

TOP Code: 1306.30\*

CIP Code: 12.0500